Hey! This is Jennie Dugan and I am guest blogging today. Wondering who I am? Well I am Josephine’s cousin, godmother to her first born, preschool teacher, seminarian student and lover f cuisine. Oh yea and I am crashing in her guest room for the next month or so! To earn my keep I get to experiment and try out new recipes on the family. Allen, Josephine’s husband, loves Asian food and so do I! I was a missionary in South East Asia so I have tasted and seen some of the most delectable Asian dishes and now I am on the journey to recreate them. My first weekend crashing with Josephine I made a super easy Pad Thai AND Shrimp Sushi Stacks with spicy mayo.
8 oz Pad Thai noodles, cooked according to package
2 tbsp of vegetable oil
1 clove garlic, minced
2 eggs, slightly beaten
1/2 lb of shrimp, peeled
3 tbsp soy sauce
1 tsp fish sauce
2 tbsp lime juice
lime wedges for garnish
2 tbsp brown sugar
2 tbsp Sriracha sauce
1 bunch of green onions, chopped
1/2 bunch of cilantro, garnish
1/4 cup peanuts, chopped
Soak noodles according to the package. Whisk soy sauce, fish sauce, lime juice, brown sugar, and Sriracha. Heat oil in a large skillet or wok. Add garlic and eggs, lightly scramble and then add shrimp. Saute until pink. Then add cooked noodles. Pour soy sauce mixture over the noodles and toss. Let simmer and cook for 5 mins or until thoroughly mixed and heated. Serve into bowls and top with onions, cilantro, peanuts, and a lime wedge. Serves 3-4 people.
Shrimp Sushi Stacks
(Skinnytaste recipe tweaked a bit)
1 lb of shrimp, peeled, boiled, and cooled
2 packages of Trader Joes Frozen Jasmine rice, cooked
2 tbsp rice vinegar
1 large cucumber, seeded and diced
green onions, thinly sliced
2 avocados, mashed
4 tbsp of mayo
2 tbsp of Sriracha
Cook rice according to package. Sprinkle rice vinegar over rice and mix thoroughly. Let cool. Mix cucumbers and green onions. Mix Sriracha and mayo together. To assemble you can use a 1 cup measuring cup or a ramekin. First spoon in cucumber mixture to cover bottom of cup. Then make a layer of avocado. Sprinkle layer of shrimp. Then fill the rest of the cup with the rice. Press down firmly to pack it tight. Use a knife to go around the edge to loosen the stack from the mold. Flip over onto a plate. Gently tap on the top to help release the stack. Top with soy sauce and spicy mayo.
These were both super easy and quick. You can tweak these recipes to your liking. We like it spicy so the more Sriracha the better. If you don’t like spicy, you could try a Shrimp sauce or just soy sauce on the Sushi Stack. Also you could do a vegetarian version with just the cucumber and avocado.